Every day provides us with opportunities to celebrate. Today I invite you to celebrate Rotisserie Chicken.
CHICKEN WITH A SPIN
brown and crispy skin.
Plump and moist,
it must be rejoiced!
The chicken must be prepped,
to achieve this effect.
A dry rub seasoning,
taste is my reasoning.
A day before,
to flavor it more.
On cooking day,
I put it on a tray.
Then I do stuff,
with more than enough,
With orange wedges and spice,
the flavor is nice.
Then chicken I truss,
to eliminate fuss,
After the grill is lit,
I secure it to the spit.
On the grill it goes,
to be cooked slow and low.
I watch it spin,
and begin to grin.
A temperature of 225,
Is for what I strive.
I manage the wood fire,
to achieve what I desire,
Chicken with a spin,
brown and crispy skin.
Plump and moist,
it will not disappoint.
When it is done,
off the spit it does come.
I let it rest,
so, it tastes the best.
With the first bite,
the smoky flavor is a delight!
Chicken with a spin,
brown and crispy skin.
Plump and moist,
it must be rejoiced!
I smoke my Rotisserie Chicken. I generally use a mixture of wood, including oak, hickory, pecan and apple. I cook it slow and low, I shoot for a grill temperature of 225F. I use wet wood chips to help control the temperature.
The day before I cook the chickens I prep then with a dry rub. Here is my rub recipe:
1/4 cup of Kosher course salt.
Zest from a large orange (save the orange to quarter and stuff in the cavity with fresh spices- Rosemary, Sage, and Thyme.)
1 tsp brown sugar
1 tsp ground ginger
1 tsp grated garlic
1/2 tsp black pepper
1/4 tsp ground clover
Rotisserie Chicken on a Gas Grill.
You might enjoy reading my previous poems written for my TODAY IS series:
TODAY IS DONUT DAY!
TODAY IS NATIONAL SMILE DAY!
TODAY IS NATIONAL CREATIVITY DAY!
TODAY IS NATIONAL PAPERCLIP DAY!
TODAY IS MEMORIAL DAY!
I fully support 
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